| 低糖枇杷果脯的加工 |
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| 引用本文： | 刘洪,姚茂君,麻成金. 低糖枇杷果脯的加工[J]. 食品科技, 2004, 0(4): 38-39 |
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| 作者姓名： | 刘洪 姚茂君 麻成金 |
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| 作者单位： | 湖南吉首大学食品科学研究所,吉首·416000 |
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| 摘 要： | 以新鲜枇杷为原料,采用减压渗胶、真空渗糖等生产工艺研制的低糖枇杷果脯,形态饱满、亮泽、酸甜适度。该产品营养丰富、风味独特,并具有一定的保健功能,是一种老少皆宜的方便食品。
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| 关 键 词： | 枇杷 果脯 减压渗胶 |
| 文章编号： | 1005-9989(2004)04-0038-02 |
| 修稿时间： | 2003-11-11 |
Study on processing technology of low-sugar preserved loquat |
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| LIU Hong YAO Mao-jun MA Cheng-jin. Study on processing technology of low-sugar preserved loquat[J]. Food Science and Technology, 2004, 0(4): 38-39 |
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| Authors: | LIU Hong YAO Mao-jun MA Cheng-jin |
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| Abstract: | In this paper, the processing technology of low-sugar preserved loquat was studied by using the fresh loquat fruit as the main materials. The technique of permeate glue by reducing pressure and vacuum penetrating was used to produce low-sugar preserved loquat. The products are full, transparent, agreeable to taste of acidity and sweetness. It is a convenient food suitable to people of all ages with unique flavor, rich nutrition and health function. |
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| Keywords: | loquat preserved fruit permeate glue by reducing pressure |
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